Preheat oven to 350F. Cut broccoli into florets and piled onto baking tray.
Drizzle with 2 tbsp extra virgin olive oil, scatter with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer (or use tongs or massage in a large ziplock bag). Adjust salt to your taste.
Bake for 20 to 25 minutes until the tips of the florets are slightly browned. The broccoli should be “tender crisp”, meaning just cooked through, not overcooked and floppy.
Remove from the oven and immediately drizzle over the lemon juice and remaining 2 tbsp olive oil. Toss to combine. Scatter over lemon zest and parmesan cheese. Serve immediately.